The saffron flower
The saffron it goes well with practically everything and makes everything tastier and tastier, as well as beautiful to look at. Also there fruit of colorful and exquisite fruit salads with saffron, it acquires that extra something that makes it a refined course to serve.
Saffron is a plant (bulb-tuber) which is transplanted in spring and whose flower blooms in the fields in October (autumn flowering). The flower, which opens in the morning with the first rays of the sun, has a beautiful color ranging from light lilac to purple purple; inside its corolla there are 3 bright red threads, and it is from these last that saffron is obtained.
Saffron is not a cheap product. It's true. Indeed, saffron that is sold at a low price can hide nasty surprises. The price of saffron depends on the fact that the cultivation, processing and harvesting of saffron are entirely manual. To produce 1 kg of saffron it is necessary to collect about 150 thousand flowers in the fields and it takes more or less 500 hours of work. From about 20 flowers 60 pistils are obtained which, once dried and processed, are used to prepare a sachet of saffron.
A fresh and refined summer recipe for a tasty snack or after a meal is that of:
fresh fruit with cream and saffron
Mixed seasonal fruit
4 chopped walnut kernels or 4 chopped almonds
200 ml. Of whipping cream
3 tablespoons of powdered sugar
1 small glass of Cointreau
½ sachet of saffron
Wash, peel and dice the fruit. Wet it with the juice of half a lemon to prevent the pulp from blackening. Whip the cream until stiff, add the saffron, the sugar and mix until a homogeneous mixture is obtained. Distribute the fruit in 4 individual transparent bowls and cover with a spoonful of whipped cream. Sprinkle with chopped walnut kernels and decorate with a few pieces of fruit. Keep in the fridge until ready to serve.